KR101670810B1 - A method for manufacturing a fermented black ginseng containing the increased amount of minor ginsenosides, and the fermented black ginseng thereof - Google Patents
A method for manufacturing a fermented black ginseng containing the increased amount of minor ginsenosides, and the fermented black ginseng thereof Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
Description
The present invention relates to a method for producing fermented black ginseng which enhances the content of trace ginsenosides by using ginseng, and fermented black gins produced by the method.
The present invention relates to a method for producing a ginseng, comprising: washing and primary drying ginseng; Immersing the primary dried ginseng in an aqueous acid solution; A step of inoculating and cultivating Hwang Gukguk in the immersed ginseng; Secondary drying of the ginseng fermented with Hwang guk-gyun; Boiling the second dried ginseng; A third step of drying the steamed ginseng; And a step of repeating the matured step and the third drying step three to five times to prepare fermented black ginseng. The method for producing fermented black ginseng according to claim 1, .
In particular, the fermentation stage of Hwang Guk-gyun and the repeating step of 3 to 5 times of the steam-drying / drying are introduced so that the total content of ginsenosides Rg3, Rk1 and Rg5 contained in the fermented black ginseng extract is 9.1 to 16.7 mg / g .
Ginseng ( Panax ginseng CA Meyer) is a perennial herb that belongs to Araliaceae. Root of ginseng has long been known as a tonic or panacea, and various pharmacological effects have been recognized by recent studies.
Ginseng is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It helps the lungs function and it produces the essence and increases the anxiety and new function.
The pharmacological effect of ginseng has been reported as cortical excitement and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.
Ginseng is classified into various kinds according to the processing method. First, ginseng without processed is called ginseng or raw ginseng. Fresh ginseng with high moisture content is preserved because it has a short preservation period.
It is called white ginseng when it is dried in sunshine, hot air or other methods without getting fresh ginseng. White ginseng peeled and dried the ginseng, and dried the skin. At this time, dried white ginseng without skin is called skin white ginseng.
Taegeuk ginseng is an intermediate product of white ginseng and red ginseng. It is said to be steamed or boiled in boiling water. Normally, ginseng is dipped in water at 80 to 90 degrees Celsius for 10 to 20 minutes and then dried.
Red ginseng is dried by steaming steamed ginseng and can be stored for a long time because the moisture is dried to 15% or less. In the process of ginseng mashing, the ingredient of ginsenoside is increased and new ingredient is produced and the drug is increased.
In addition, red ginseng has better digestion and absorption than untreated ginseng, its side effects disappear, and its taste also improves.
Black ginseng is similar to red ginseng production method, and it is prepared by repeating the process of boiling and drying ginseng.
It was confirmed that black ginseng was more ginsenoside content than ginseng and red ginseng, and ginsenosides which were not present in ginseng were present in black ginseng.
That is, the steroid-sugar bond is broken through the steaming and drying process, and a new ginsenoside is generated depending on the position of the remaining sugar, and thus, the ginsenoside is additionally produced.
Accordingly, studies for promoting a new kind of ginsenoside present in trace amounts in black ginseng are vigorous.
In a search of the prior patent, Korean Patent Registration No. 10-1507652 discloses a method for producing black ginseng having improved contents of ginsenosides Rg3, Rg5 and Rk1.
In consideration of claim 1, the step of expanding dry ginseng - the step of immersing ginseng expanded in an aqueous acid solution - the step of boiling the immersed ginseng to improve the content of ginsenosides Rg3, Rg5 and Rk1. Further, examination of the detailed description shows that the above-described boiling and drying steps can be performed once or twice.
That is, the prior patent is characterized by the puffing-immersion step. It is a technical feature that the ginseng is puffed into a body structure and then immersed in an aqueous acid solution to increase the activity of ginseng.
However, there is no suggestion or suggestion that the content of ginsenoside can be varied depending on the boiling and drying stages and that fermentation can be used during the manufacturing process.
The inventors of the present invention have experimentally demonstrated that the addition of ginsenosides Rg3, Rk1, and Rg5, which were present in trace amounts in existing black ginseng, can be further enhanced by using fermentation process using ginseng with ginseng and three or more times of boiling / The present invention has been completed.
A problem to be solved by the present invention is to provide a fermented black ginseng production method capable of enhancing the content of trace ginsenosides by using ginseng, and fermented black ginseng produced by the method.
The problem of the present invention is to provide a fermented black ginseng preparation method capable of further enhancing the content of trace ginsenosides by three or more times of fermentation of the fermentation of Hwangguk gyun and the fermented black ginseng prepared by the above method have.
The present invention relates to a method for producing a ginseng, comprising: washing and primary drying ginseng; Immersing the primary dried ginseng in an aqueous acid solution; A step of inoculating and cultivating Hwang Gukguk in the immersed ginseng; Secondary drying of the ginseng fermented with Hwang guk-gyun; Boiling the second dried ginseng; A third step of drying the steamed ginseng; And a step of repeating the above-described three-step drying step three to five times to produce fermented black ginseng. The present invention also provides a method for producing fermented black ginseng, To solve the technical problem.
The present invention is characterized in that the boiling and the third drying are repeated 3 to 5 times so that the total content of ginsenosides Rg3, Rk1 and Rg5 contained in the fermented black ginseng extract is 9.1 to 16.7 mg / g The present invention provides a method for producing fermented black ginseng, which is characterized in that the content of trace ginsenosides is enhanced by using ginseng ginseng, and the technical problem is solved.
The fermented black ginseng according to the present invention is characterized in that the total content of ginsenosides Rg3, Rk1 and Rg5 contained in the fermented black ginseng extract is 9.1 ~ 16.7 mg / g. ≪ / RTI >
FIG. 1 is a graph showing changes in the content of ginsenosides according to the number of times of steaming and drying of black ginseng and fermented black ginseng.
Fig. 2 shows the results of HPLC analysis of ginsenoside components of black ginseng and fermented black ginseng which were 5 times steamed / dried.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.
Example One. Hwang Kook-jun To increase the content of trace ginsenosides Fermented black ginseng Manufacturing method
1) washing and primary drying step
After collecting the fresh ginseng to remove soil or foreign matter, the washed ginseng body is separated from the ginseng and dried naturally so that the moisture content is 20 ~ 40% or less.
2) An aqueous acid solution Immersion step
The dried ginseng is immersed in an aqueous acid solution to partially enhance the internal activity of the ginseng. The acid aqueous solution is prepared to have a pH in the range of 2.0 to 5.0, and the immersion time is adjusted to be inversely proportional to the pH. Preferably, the citric acid solution is prepared at a pH of 3.0 and can be immersed for about 1 hour. Depending on the design conditions, the acid aqueous solution immersion step may not be performed.
3) Hwang's Inoculation and incubation steps
After the step of immersing the citric acid, the ginseng is inoculated with the ginseng and cultured. As a result, the internal activity of the ginseng is further increased, and the effect of the steam-drying / drying process can be doubled. For example, 0.01 to 0.05 parts by weight of Hwang Guk-gum is inoculated per 100 parts by weight of fresh ginseng.
Mycobacterium is a fungal species of fungi, and is divided into yellowish green spores forming yellowish green spores and blackish yellow spores forming blackish brown spores. Decomposition of starch, low molecular weight, such as glucose and monosaccharides such as fructose and decompose the protein. And plays a role of activating the monosaccharide produced by the Mycobacterium tuberculosis as food for other microorganisms.
4) Secondary drying step
The ginseng cultivated by inoculation with Hwang Guk-gum is secondarily dried and prepared for the steam-drying / drying step. In this case, methods such as cold air drying, hot air drying, freeze drying, far infrared ray drying, negative drying, vacuum drying or vacuum drying may be used.
Preferably, a method of daylight drying, vacuum drying or hot air drying is used.
Daylight drying can be carried out for 1 to 15 days by drying with sunlight and wind, and hot air drying can be carried out at 30 to 65 ° C for 12 to 48 hours. Vacuum drying can be carried out at a temperature of 40 to 60 ° C for 2 to 4 hours. The drying method and the drying time can be changed according to the design conditions.
5) Steam step
The second dried ginseng is put into a boil and steamed with steam.
A non-pressing type, a pressing type or an atmospheric type stepladder may be used as the steaming steer, and preferably a non-pressing stepless steer can be used.
Using the non-pressurized steam boiler, the steam cooker prevents the ginseng from popping due to pressure, and can produce high quality black ginseng. It prevents the effective ingredient of ginseng from leaking through excessive humidification.
The steaming temperature may be from 85 to 100 캜, and the steaming time may be from 150 to 300 minutes, but is not limited thereto and may be changed according to design conditions.
6) Third drying step
Dry the steamed ginseng.
In this case, methods such as cold air drying, hot air drying, freeze drying, far infrared ray drying, negative drying, vacuum drying and vacuum drying can be used, and a vacuum drying method can be preferably used.
The vacuum drying temperature and time may be variously set according to the design conditions, and preferably, the drying may be performed at 40 to 60 ° C for 2 to 4 hours.
7) Steam And tertiary drying repeating step
The above-mentioned boiling and drying steps are repeated to prepare black ginseng.
The number of repetitions may be 1 to 5 times, preferably 3 times. By repeating the cooking and drying, the color gradually turns black to produce fermented black ginseng.
Experimental Example 1. Gin Senocide Rg3 , Rk1 And Rg5 Content analysis
1) Preparing the experiment
Each sample was prepared according to the use of Hwang Guk - gyun and the number of steaming times, and the experiment was prepared.
- fermentation of Hwang Kuk-gyung and drying / boiling / drying according to the examples, and fermented black ginseng sample
- In the examples, the fermentation process of Hwangryung gum was carried out without the fermentation process, and the black ginseng sample
2) Experimental process
1) Powder samples (0.50 g) were weighed in a concentrating flask, and 50 ml of saturated butanol was poured into the flask and extracted with an 80 ° C reflux condenser for 1 hour.
② The sample was allowed to cool for 10 minutes, each extract was filtered, and the same amount of solvent was added to the residue to repeat the extraction two more times.
③ The total of 3 samples were transferred to a separatory funnel, and 150 ml of distilled water was added to each.
(4) The butanol layer and the water layer were separated, and the butanol layer was poured into a concentrating flask and concentrated in vacuo using a rotary evaporator in a water bath at 45 ° C.
After each concentration, the residue in the flask was dissolved in 20 ml of 50% methanol and filtered through a 0.45 μm membrane filter.
⑥ The ginsenoside content of the filtered powder residue was measured using HPLC (Agilent 1260, Agilent Technologies, USA). HPLC analysis was performed on an Agilent poroshell 120EC-C18 column (3.0 mm, 50 mm, 2.7 um).
At this time, the flow velocity and column temperature of the mobile phase were set to 0.8 ml / min and 35 ° C respectively, and the detection wavelength of the UV detector was analyzed to be 203 nm.
3) Experimental results
FIG. 1 is a graph showing changes in ginsenoside content of black ginseng and fermented black gins according to the number of steaming and drying times, and FIG. 2 is a graph showing the results of HPLC analysis of ginsenoside components of black ginseng and fermented black gins 5 times steamed / .
① The content of ginsenosides Rg3, Rk1 and Rg5 was increased as the steamed black ginseng extract was steamed / dried.
② The ginsenoside content of fermented black ginseng extract was always higher than the ginsenoside content of black ginseng extract.
In other words, the sum of Rg3, Rk1 and Rg5 contents in black ginseng extract was 1.9 ~ 14.5 mg / g, while fermented black ginseng extract was increased to 3.8 ~ 16.7 mg / g. Percentage analysis shows that the total content of ginsenosides Rg3, Rk1 and Rg5 in the fermented black ginseng extract was 20 to 60% larger than that of black ginseng extract.
③ The content of ginsenosides in the fermented black ginseng extract after 5 steamed / dried processes was found to be increased more steeply than that of the fermented black ginseng extract after 4 times of steamed / dried fermented black ginseng extract.
④ The difference in the total content of ginsenosides Rg3, Rk1 and Rg5 of fermented black ginseng extract and black ginseng extract after 3 times of steaming / drying was found to be the largest.
Claims (5)
Immersing the primary dried ginseng in an aqueous acid solution;
A step of inoculating and cultivating Hwang Gukguk in the immersed ginseng;
Secondary drying of the ginseng fermented with Hwang guk-gyun;
The second dried ginseng is steamed at a temperature of 85 to 100 DEG C for 150 to 300 minutes;
Drying the dried ginseng in a tertiary manner at 40 to 60 ° C for 2 to 4 hours under vacuum; And
And the fermented black ginseng is prepared by repeating the above-mentioned steam-filling step and the third drying step three to five times,
And the total content of ginsenosides Rg3, Rk1 and Rg5 contained in the fermented black ginseng extract is in the range of 9.1 to 16.7 mg / g by repeating the above-mentioned boiling step and the third drying step three to five times. A method for producing fermented black ginseng having increased content of trace ginsenoside using.
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| KR20180137141A (en) * | 2017-06-16 | 2018-12-27 | 주식회사 다누림 | Manufacturing method for ginseng drink for improving cognitive function |
| KR20190115150A (en) | 2018-03-30 | 2019-10-11 | 강성진 | The Kimchi using Fermented Black-ginseng with increased Rg3 Contents using Paenibacillus cellulositrophicus and the Method for preparing the same |
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| KR101372400B1 (en) * | 2013-06-20 | 2014-03-07 | 재단법인 금산국제인삼약초연구소 | A manufacturing method of red ginseng staf4h with enhanced trace ginsenoside |
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